Twice-Baked Potatoes with Cheese & Bacon

Twice-Baked Potatoes with Cheese & Bacon
Photo by Scott Phillips

Ingredients

  • ½ tsp. kosher salt
  • Freshly ground black pepper
  • 2 Tbs. snipped fresh chives or fi nely chopped scallions (both white and green parts; optional)
  • ½ cup crème fraîche or sour cream, at room temperature
  • 4 medium russet potatoes (about 8 ounces each), scrubbed
  • 5 slices bacon, cooked and crumbled
  • ¼ cup half-and-half, warmed
  • + 3 more ingredients
    • ¾ cup shredded sharp Cheddar or Gruyère
    • 3-½ Tbs. unsalted butter, at room temperature
    • ¼ cup lightly packed fi nely grated Parmigiano Reggiano (about ¾ ounce)

Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes. Examine each potato to see ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network